Preparation

Position rack in center of oven and preheat to 400°F. Combine first 4 ingredients and pinch of salt in medium saucepan. Bring to boil, stirring occasionally. Reduce heat and simmer 1 minute. Remove from heat.

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Reviews

Really interesting flavors. We liked the texture of the corn pudding--it calls attention to itself without detracting from the fruit. Dairy of some sort--whipped cream or ice cream--is vital. Fun to make it with frozen berries in Feb., when cranberries seem to be forgotten.

Outstanding! I'm from Massachusetts and this is a perfect combination of distinctly New England ingredients.
I've made it exactly as directed many times and it's simply delicious served with freshly-whipped cream, creme fraiche or vanilla ice cream.
A keeper!

Spectacular! So easy, it was the perfect dessert after a more complicated dinner meal. I made it earlier in the day, used whole wheat flour instead of white flour (which was perfect) and otherwise followed the recipe to the letter. Served with creme fraiche or vanilla ice cream (I gave guests the choice. The next night we heated the little that was left over and it was almost better than the first night!

I was pleasantly surprised with the cranberry and maple combination. Made a half receipe which worked fine, although my pan was perhaps too big as I did not get a very pudding-y effect. I like cornmeal, but found it a bit too granual.
Nice for a change, but probably wouldn't try again.

What a disappointment, and a heinous waste of maple syrup. Followed the recipe although used more cranberries as rec'd here, and it is just a disgusting blob of cornbread over a pile of cranberries. Don't bother with this one, there are so many actual delicious desserts out there!

Basically made the recipe as directed except, based on other reviews here, I increased the cranberries to 3 cups and increased the orange zest to 1 1/4 teaspoons. Oh, and because I had a little extra zest left that I didn't want to waste, I put about a 1/2 teaspoon into the batter.
Result was very good and tasted even better the next day after the flavors married. Will make again.

Made once without any changes to recipe and again with more cranberries. The cake bakes beautifully even though the batter may not have been poured evenly over the berries. When serving, I tried to turn the spoonful of cake and topping so as to have the cranberries on top. Sauce forms only about 1/8 of the dessert so I would in future, double up on but this can be costly with 2 c. maple syrup. Whipping cream was preferred to creme fraiche.

Made it exactly as directed except I doubled the recipe and baked it in a big, ceramic lasagna pan. It came out perfectly. It's not a beautiful show-stopper dessert. But it's perfect for a cozy Christmas Eve with family.

This dessert is very tasty. Not too sweet, the
maple syrup adds a beautiful undertone flavour.
The cornbread topping is quite light.
I preceded it with a tenderloin roast of beef,
fiddleheads and stuffed portobellos.
I would prefer more cranberries so the next
time I will add at least an extra cup.
This dessert was very easy to make, and would
be great when having having your afternoon
pick-me-up cup of tea.
It is on the "Keeper" list

Perfect for Christmas day. The mellowness of the maple syrup complements the tart cranberries. I was worried about the consistency of the cranberry mixture (too thin?) but the cornbread/cake rose to the top as it cooked and all was well. Delicious.

This dish is absolutely wonderful!
For those who find it bitter, I
would have to ask if they like
cranberries and did they add a fat
as outlined in the recipe? The dish
would be tart if you don't add a fat
to it but if made as the recipe is
written, I can attest that the
creaminess of the Crème Fraîche
counteracts the tartness. I have
substituted sour cream or whipping
cream in place of the Crème Fraîche
but find that it is best topped with
Crème Fraîche. I have served this
both for breakfast and for dessert
to rave reviews. Even my 9-year old
boy (the carbivore) ate it last time
I made if for dessert. Give it a
try!

I followed this recipe to the letter (except that I doubled it; there are never enough desserts in my house). We LOVED it. There was absolutely nothing bitter or too sweet about it. It was perfect. And by the way, in New Zealand, "real" maple syrup costs about $40 a quart (yes, you read that right, it's imported from Canada), so since I doubled the recipe it used about $20 worth! And I'd still make it again!

I haven't tried this
recipe yet, but I
noticed lots of
comments about
bitterness. Cornmeal
that has gone bad
can cause a very
unpleasant bitter
taste. Make sure
your cornmeal is
fresh. Stone ground
cornmeal is more
perishable then
steel ground because
it contains the
whole kernel.

Very very tasty and
super easy (so easy
I made it by
candlelight as our
electricity was
out)! My partner
and I are not great
cranberry lovers,
and we both had two
servings. The
cornmeal in the
cake was great with
all the other
flavors. I
added the extra
Tbls
of sugar to the
cake, also added 10
oz of frozen sliced
peaches to the
cranberry mixture
and it was divine!
I plan to try
it with blueberries.

I loved this! I
tried it
with blue cornmeal
and 1/3 cup of maple
sugar. It is so
simple and easy to
put together.
Serving warm is key,
next time I will try
it with yellow
cornmeal and use
more cranberries.

Used two entire bags of cranberries so more than called for, yet a perfect amount. The sauce, which didn't reduce in the saucepan, ended up the right amount when it soaked into the cake topping. Be sure to eat a bite of berry with the sauce. They really compliment each other. Good thing i froze extra bags of berries this winter.